tous-les-mois

American  

[too-luh-mwah] / ˌtu ləˈmwɑ /

noun

1. a large-grained farinaceous food resembling arrowroot, obtained from a South American canna, Canna edulis, and used in baby food.

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tous-les-mois British  

/ ˌtuːleɪˈmwɑː /

noun

1. a large widely cultivated plant, Canna edulis, of the Caribbean and South America, having purplish stems and leaves, bright red flowers and edible tubers: family Cannaceae

2. Also called: Queensland arrowroot.  the tuber of this plant, used as a source of starch

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Etymology

Origin of tous-les-mois

1830–40; < French: all the months, said to be by folk etymology from Antillean Creole toloman, of uncertain origin

Example Sentences

Tous-les-mois, or Tulema arrowroot, also from the West Indies, is obtained from several species of Canna, a genus allied to Maranta, and cultivated in the same manner.

From Project Gutenberg

Its globules are much smaller and less glistening than those of Tous-les-mois, or potato starch.

From Project Gutenberg

INGREDIENTS.—1/4 lb. of flour, 1/4 lb. of tous-les-mois, 1/4 lb. of pounded white sugar, 1/4 lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel.

From Project Gutenberg

Mode.—Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked.

From Project Gutenberg

INGREDIENTS.—1/2 lb. of tous-les-mois, 1/4 lb. of white pounded sugar, 1/4 lb. of fresh or washed salt butter, 1 egg, the juice of 1 lemon.

From Project Gutenberg